|18 x 22" finished|
I'm not a wonderful cook or baker, but I can follow a recipe (usually) and most of what I make is edible. I learned a cooking lesson this week. After Christmas gatherings and treat making, we had leftover ingredients. I looked at the leftover pretzels, cream cheese, and Cool Whip, and I found a bag of strawberries in the freezer. Tah dah! Time to make the well-known pretzel crust and strawberry jello dessert (or salad).
Lesson learned --> use full-fat cream cheese in this recipe. Do NOT use lower fat cream cheese. It doesn't work. It never set up. (My dessert in the left photo. An online photo using full-fat cream cheese on the right.) When I used a knife to cut serving portions, the knife came out pulling a string of what looked like melted mozzarella cheese. Whenever it could, the jello layer slid off. Good grief!!! It tasted OK, but it did NOT behave. So, be warned.
|photo by Marg (Cayman Designs)|
|using lower-fat cream cheese|